Name: Turkish Eggplant Stew with Fresh Tomatoes Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Turkish
Ingredients: 2 medium eggplants (about 1 1/2 to 2 pounds); 1 tablespoon olive oil; 1 medium onion, chopped; 3 to 4 cloves garlic, minced; 4 ripe, juicy tomatoes, diced; Juice of 1/2 to 1 lemon, or to taste; 2 teaspoons natural granulated sugar; 1/4 to 1/2 cup chopped fresh parsley, to taste; Salt and freshly ground pepper to taste; Generous pinch of cinnamon, to taste; Hot cooked grains (rice, quinoa, couscous, barley, or farro); Plain vegan yogurt

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Introduction

Turkish Eggplant Stew with Fresh Tomatoes is a comforting, flavorful dish that highlights the natural sweetness of ripe tomatoes combined with tender roasted eggplant. It’s a simple yet satisfying vegetarian stew that works beautifully as a main course or a side.

The image shows a white bowl filled with chunky vegetable stew, containing red tomato pieces, black olives, eggplant chunks, and pine nuts, topped with small green basil leaves. A silver spoon rests inside the bowl on the right side. Surrounding the bowl are several slices of toasted bread with a golden brown crust and grill marks, arranged neatly on a wooden board. The background surface is a white marbled texture. The overall scene is bright and inviting, with the warm colors of the dish contrasting against the neutral setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium eggplants (about 1 1/2 to 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
3 to 4 cloves garlic, minced
4 ripe, juicy tomatoes, diced
Juice of 1/2 to 1 lemon, or to taste
2 teaspoons natural granulated sugar
1/4 to 1/2 cup chopped fresh parsley, to taste
Salt and freshly ground pepper to taste
Generous pinch of cinnamon, to taste

For serving (optional):

Hot cooked grains (rice, quinoa, couscous, barley, or farro)
Plain vegan yogurt

Instructions

Step 1: Preheat the oven to 425º F. Prick the eggplants in several places with a fork and place them on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Let cool, then slice open and scoop the pulp from the skin. Discard the skin, or leave some eggplant attached for extra texture. Chop the pulp into bite-sized chunks.
Step 2: Heat the olive oil in a large saucepan over medium-low heat. Add the chopped onion and sauté until translucent. Add the minced garlic and continue cooking until the onion is golden.
Step 3: Add the chopped eggplant, diced tomatoes, lemon juice, sugar, and a pinch of cinnamon to the saucepan. Cook over low heat for about 20 minutes, stirring occasionally, until the tomatoes soften into a sauce and flavors meld.
Step 4: Stir in the chopped fresh parsley, then season with salt and freshly ground pepper to taste. Adjust lemon juice and sugar if you prefer a stronger sweet and sour balance. Simmer for an additional 5 minutes.
Step 5: Serve the stew warm or at room temperature in shallow bowls. It can be enjoyed on its own or spooned over hot cooked grains. Offer plain vegan yogurt on the side for topping if desired.

Tips & Variations

For a smokier flavor, try charring the eggplants over an open flame before roasting.
If fresh tomatoes are not in season, canned diced tomatoes can be a good substitute.
Add a pinch of red pepper flakes for a subtle heat boost.
Use lemon zest along with the juice to enhance the dish’s brightness.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This stew can also be served cold or at room temperature, making it versatile for leftovers.

How to Serve

The dish is served on a round, white plate with carved patterns around the edge. The bottom layer consists of roasted, chopped eggplant pieces with a mix of dark purple and golden-brown colors, showing a crispy and slightly charred texture. On top, there is a generous layer of chunky tomato sauce with visible tomato seeds and bits of cooked garlic, adding a vibrant red color. A few fresh, green parsley leaves are placed as garnish on top and around the plate. The plate sits on a white marbled surface with some fresh tomatoes and parsley scattered nearby, creating a natural and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this stew without roasting the eggplant?

While roasting adds a rich, tender texture and flavor, you can sauté diced eggplant in olive oil until soft as a quicker alternative. The stew’s taste will be slightly different but still delicious.

Is this stew vegan and gluten-free?

Yes, the stew itself is naturally vegan and gluten-free. Just be sure to serve it with grains or sides that fit your dietary needs.